Coconut Curry Pumpkin Soup (Print Version)
# Ingredients:
→ Main
01 -
2 tablespoons olive oil
02 -
1 small onion, diced
03 -
2 cloves garlic, minced
04 -
1 teaspoon ginger, minced
05 -
1 tablespoon mild curry powder
06 -
1/2 teaspoon garam masala spice blend
07 -
3 cups vegetable stock
08 -
1 (14-ounce) can coconut milk
09 -
3 cups pumpkin puree (or butternut squash)
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Toppings (optional)
12 -
Pumpkin seeds, toasted
13 -
Fresh cilantro, chopped
14 -
Additional coconut milk for serving
# Instructions:
01 -
In a medium cooking pot, heat olive oil over medium heat until sizzling hot. Add onion and sauté until soft and translucent, about 4 minutes.
02 -
Add garlic and ginger and cook until fragrant, about 1 minute.
03 -
Stir in curry powder and garam masala, and keep stirring for about 15 seconds.
04 -
Pour in vegetable stock, coconut milk, and pumpkin puree. Stir to combine, and bring to a boil.
05 -
Reduce the heat to low, cover, and simmer for 20 minutes. Season with salt and pepper, to taste.
06 -
Use an immersion blender and puree the soup until smooth. Alternatively, transfer the soup to a food processor or upright blender to puree.
07 -
Serve soup with a drizzle of coconut milk and a sprinkle of toasted pumpkin seeds and fresh cilantro on top, if desired.
# Notes:
01 -
This soup pairs well with a side of crusty bread.
02 -
Add sweetness if desired by stirring in 1 tablespoon of sugar.
03 -
To store, transfer soup to an airtight container and refrigerate for up to 4 days.
04 -
Freeze soup in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
05 -
Reheat soup in the microwave in 30-second intervals, on the stovetop over medium-low heat, or in a crockpot following manufacturer instructions.